Cyberbullying Awareness

Raising Cyberbullying Awareness is an important factor in preventing cyberbullying. Cyberbullying is bullying with the use of digital technologies.

 

What is Cyberbullying

The HSE defines cyberbullying as ‘[…] a form of bullying. It happens on social media, online forums, text and email.’

Cyberbullying usually involves offensive emails or text messages. These usually contain jokes or inappropriate wording towards a specific individual race, gender, nationality, or sexual preference. The words have a direct effect on the bullying target. Another example is an intended personal email response forwarded without permission for the whole office to see. However, most common examples of cyberbullying nowadays are:

• Abusive messages or slagging on Facebook, Twitter, Snapchat, TikTok and Instagram.
• Offensive comments on videos or posts.
• Spreading rumours online.
• Hacking into your online accounts.
• Posting offensive or intimate images.

 

Raising Cyberbullying Awareness

By raising cyberbullying awareness we can learn to avoid cyberbullying.

For example, some precautionary steps are straightforward, such as never giving out your passwords to anyone, or picking your social friends carefully. Other steps get easily ignored or overlooked since unintentionally we can also be a source of cyberbullying. Always be polite to other people. Think about your words, what you are saying and whether it might be hurtful or embarrassing to other people and their loved ones. For example, think about some of the accidents recorded by someone on their phone and then shared online. It might be a ‘light accident’ such as someone tripping and falling, which might raise a few ‘innocent’ laughs. It might not be so amusing to the person who fell. In addition, think about some recent road fatalities which were recorded and shared online. In most cases, this is how the victim’s family found out about these accidents.

The internet does not forget, and it is often that these harmful comments, if made, will be available online for a long time, if not forever. Even if they are deleted, online posts can be screenshot and kept in circulation for a very long time.

Lastly, it is good practice, in personal and professional communication to not send any messages when you are chafed. With this in mind, wait until you have calmed down and had time to think.

With this in mind, eLearn Safety has developed a fully online Cyber Bullying Awareness course. This cyberbullying awareness course, developed in partnership with CyberSafeIreland, is suitable for any parent or adult who would like to know more about this area, and particularly does wondering what is the right thing to do if someone they know is either experiencing cyberbullying, or is the one cyberbullying.

 

What to do if You are Cyberbullied

Without a doubt, it is beneficial to raise cyberbullying awareness. However, we still might become a victim (or unintentional source) of cyberbullying. There are a number of things that you can do to deal with cyberbullying. Such as with any bullying, do not rise to take the bait. The bully will want to know that they’ve got you worried and upset. If you never reply, they will probably get bored and leave you alone. In addition, you can block people from phoning or sending texts. You can and should also report them. By reporting a cyberbully you could prevent a cyberbully from bullying other people. If the messages are extremely offensive and intend to cause harm, tell the Gardaí. It’s against the law to threaten people and the Gardaí can put a stop to it. They are there to keep you safe.

 

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

This is why we have established Myelearnsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Anaphylactic Shock

Anaphylactic shock is a severe allergic reaction affecting the whole body.

 

Developing Anaphylactic Shock

The anaphylactic shock may develop within seconds or minutes of contact with a trigger and is potentially fatal. In an anaphylactic reaction, chemicals are released into the blood that widen (dilate) blood vessels. For this reason blood pressure will fall and air passages narrow (constrict), resulting in breathing difficulties. In addition, the tongue and throat can swell, obstructing the airway. The amount of oxygen reaching the vital organs can be severely reduced causing hypoxia.

 

Common Triggers of Anaphylactic Shock

Common triggers of anaphylactic shock include food (such as nuts, shellfish and eggs), wasp and bee stings, latex, certain medications, etc. In the event that a person develops an anaphylactic shock, an emergency treatment with an injection of adrenaline will be required.

It can sometimes be difficult to distinguish anaphylaxis from asthma, fainting, and panic attacks. Asthma however typically does not entail itching or gastrointestinal symptoms, fainting presents with pallor rather than a rash, and a panic attack may have flushing but does not have hives.

 

Anaphylactic Shock and Food

Many foods can trigger anaphylaxis. This may occur after the first known ingestion. Common triggering foods vary around the world due to cultural cuisine. For example, in Western cultures, ingestion of or exposure to peanuts, wheat, nuts, certain types of seafood like shellfish, milk, fruit and eggs are the most prevalent causes. On the other hand, sesame is common in the Middle East, while rice and chickpeas are frequently encountered as sources of anaphylaxis in Asia. Severe cases are usually caused by ingesting the allergen, However, some people experience a severe reaction upon contact. On the positive side, children can outgrow their allergies. By age 16, 80% of children with anaphylaxis to milk or eggs and 20% who experience isolated anaphylaxis to peanuts can tolerate these foods. However, any type of alcohol, even in small amounts, can trigger anaphylaxis in people with Aspirin-exacerbated respiratory disease.

To educate about common food allergens, eLearn Safety has developed a fully online Management of Food Allergens course. The course is designed to introduce participants to understanding food allergens and management of associated risks. Furthermore, after completing the course, participants will be able to understand their requirements under Irish food safety legislation as well as following best work practices.

 

What to do if someone Suffers Anaphylactic Shock

In case someone is developing anaphylactic shock:

1. Call 999/112 for emergency assistance. Specifically, tell the ambulance dispatcher that you suspect anaphylaxis.
2. If the casualty has an auto-injector of adrenaline, help them to use it. If they are unable to administer it, and only if you are trained to use it, apply the injector as trained to do so.
3. Help the casualty to sit up in the position that best relieves any breathing difficulty. If they become pale with a weak pulse, help them to lie down with legs raised and treat for shock.
4. Monitor and record vital signs; breathing, pulse and level of response, while waiting for help to arrive. Repeated doses of adrenaline can be given at five-minute intervals if there is no improvement or the symptoms return.

 

How to Recognise Anaphylactic Shock

Development of anaphylactic shock might have features of allergy:

• Red, itchy rash or raised areas of skin (weals).
• Red itchy, watery eyes.
• Swelling of hands, feet and/or face.
• Abdominal pain, vomiting and diarrhoea.

In addition, the following signs might be present:

• Difficulty breathing, ranging from a tight chest to severe difficulty, causing the casualty to wheeze and gasp for air.
• Pale or flushed skin.
• Visible swelling of tongue and throat with puffiness around the eyes.
• Feeling of terror.
• Confusion and agitation.
• Signs of shock, leading to collapse and loss of consciousness.

Remember, the aim of helping someone in anaphylactic shock is to ease their breathing. In addition, a shock treatment might be required. In the event that the patient’s condition is deteriorating, an urgent transport to the hospital might be required. Unfortunately, anaphylactic shock can develop rapidly and patients’ health might degrade even faster, ultimately resulting in fatality.

 

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

This is why we have established Myelearnsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Emergency Medical Condition – Asthma

Emergency medical condition – asthma, is a respiratory medical condition. In an asthma attack, the muscles of the air passages in lungs go into spasm. As a result, the airways become narrowed, which makes breathing difficult.

 

Asthma Triggers

Sometimes, there is a recognised trigger for an attack. For example, an allergy, a cold, a particular drug or cigarette smoke. At other times, there is no obvious trigger. Many sufferers have sudden, unexpected attacks.

 

How to deal with Emergency Medical Condition – Asthma

People with asthma usually deal with their own attacks by using a reliever inhaler at the first sign of an attack. Most reliever inhalers have blue caps. Preventer inhalers have brown or white caps and are used to prevent attacks. They should never be used during an asthma attack.

 

Recognising Emergency Medical Condition – Asthma

Recognising Emergency Medical Condition – Asthma is usually very straightforward. Signs of Asthma are usually:

• Difficulty breathing.
• Wheezing.
• Difficulty speaking, leading to short sentences and whispering.
• Distress and anxiety.
• Features of hypoxia, such as a grey-blue tinge to the lips, earlobes and nailbeds (cyanosis).
• Exhaustion in a severe attack. If the attack worsens, the casualty may stop breathing and lose consciousness.

 

What to do in Emergency Medical Condition – Asthma

There are some steps we can take to help someone in Emergency Medical Condition – Asthma:

1. Keep calm! Reassure the casualty. Get them to take their usual dose of the reliever inhaler. Ask them to breathe slowly and deeply.
2. Sit them down in the position they find most comfortable.
3. A mild attack should ease within a few minutes. If it does not, the casualty may take one to two puffs from their inhaler every two minutes until they have had ten puffs.
4. Call 999/112 for emergency assistance if the attack is severe and one of the following occurs; the inhaler has no effect, the casualty is getting worse; breathlessness makes talking difficult, they are becoming exhausted.
5. Help the casualty to continue to use their inhaler as required. Monitor their vital signs: breathing, pulse and level of response until help arrives.

For additional information about Asthma, please see eLearn Safety fully online course titled Common Medical Emergencies: Asthma. This course will provide information to gain a better understanding of asthma and associated risk factors.

In addition, this St. John Ambulance first aid training video shows you what signs to look out for and how to help someone having an asthma attack. If you think someone may be having an asthma attack, it is important to know how to help them:

How to Treat an Asthma Attack – First Aid Training – St John Ambulance

 

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

This is why we have established Myelearnsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Difference Between Food Allergy and Food Intolerance

Difference between food allergy and food intolerance is significant. When someone has a food allergy, their immune system wrongly sees the food as hostile and the body’s defence mechanism springs into action. This produces a range of symptoms which can vary from mild itching to severe breathing difficulties or even shock. These symptoms usually happen immediately after eating the food. Unfortunately, in extreme cases, food allergy can have fatal consequences.

When someone is intolerant to a food, the immune system is usually not involved. In this case, the symptoms take much longer to develop and are generally not life-threatening. However, food intolerance can adversely affect long-term health.

 

Are food allergy and intolerance forms of food poisoning?

No. In a case of food poisoning, someone has become ill due to eating food that is contaminated with harmful bacteria or toxins. Contaminated food should not be eaten by anyone. With a food allergy or intolerance, the offending food is safe to eat for the majority of people. However, it triggers an unhealthy reaction in some people. For example, peanuts are nutritious and tasty foods enjoyed by a great many people. However, for someone with a peanut allergy they can be very dangerous.

It is very important that a food hypersensitivity (food allergy, food intolerance or coeliac disease) is diagnosed medically. Self-diagnosis is extremely risky and is not a relevant form of diagnosis. Many of the symptoms associated with these conditions are common to a number of other illnesses. It is important to remember that food poisoning from eating contaminated food, and food aversion where someone just doesn’t like a particular food (but will not be ill if they eat it) are not food hypersensitivities!

If you diagnose yourself, you may cut out of your diet certain foods that are safe and nutritious. At the same time continuing to include foods that may be risky. If you think you have a food hypersensitivity, you need to talk to your General Practitioner.

 

What happens in an allergic reaction?

Essentially, when the immune system reacts to a food ingredient during an allergic reaction, it triggers the release of chemicals such as histamine from cells in the body. This causes some or all of the following symptoms:

• itching or swelling in the mouth and throat,
• hives anywhere on the body,
• runny nose and eyes,
• reddening of the skin,
• feeling sick,
• diarrhoea and/or vomiting.

If the reaction is severe, other symptoms can occur including:

• a sudden feeling of weakness (caused by a drop in blood pressure),
• breathing problems (your throat might start to swell up or close).

This is an anaphylactic reaction, also known as anaphylactic shock, and is life threatening. It requires immediate treatment by adrenaline injection followed by expert medical assistance. Usually the symptoms happen within seconds or minutes of being exposed to the food but the reaction can be delayed for several hours.

 

What are the symptoms of an intolerance to a food?

The symptoms of an intolerance to food include those of an upset digestion e.g., diarrhoea, bloating, upset stomach, etc. Weight loss, lethargy or anaemia can occur as well as migraine headaches and psychological effects such as confusion and even depression. However, these usually manifest over longer periods of time as well as a variety of other symptoms that can result from poor nutrition. In some cases the symptoms of a food intolerance resemble those of a mild allergic reaction.

Many of the symptoms of a food intolerance are also associated with other disorders of the digestive system such as Crohn’s Disease and Irritable Bowel Syndrome.

 

What foods cause an allergic reaction?

Although peanut and nut allergies are probably best known due to the many media reports into related fatalities, any food can cause an allergic response in a susceptible person. To date, allergies to over 180 foods have been documented worldwide. Most of these are very rare and some are associated with particular populations or regions of the world. Cod fish allergy is common in Scandinavia, as is rice allergy in China and celery allergy in France. These allergies are less common on the island of Ireland where, like other Western countries, the more frequently encountered allergies include those to peanuts, tree nuts, egg, crustaceans, milk and wheat.

 

What foods can people be intolerant to?

There is also a wide variety of foods associated with food intolerance. The most frequently encountered in an island of Ireland context include milk (lactose intolerance) and gluten (coeliac disease, wheat intolerance) but also certain food additives such as Monosodium glutamate (MSG).

A person with lactose intolerance cannot digest milk properly (lactose is a milk sugar). Lactose cannot be absorbed by the body resulting in symptoms such as cramps and diarrhoea.

A person with coeliac disease reacts to gluten which is a protein found in foods such as wheat, rye, barley and oats. This results in damage to the gut with effects on nutritional status and general wellbeing.

Some people have reported symptoms such as flushing, temperature increase and headache after eating the flavour enhancer MSG. These symptoms are also known as ‘Chinese Restaurant Syndrome’, related to the fact that MSG is a frequent ingredient in many Chinese dishes.

Other foods to which susceptible people are known to react include red wine, cheese, caffeine and salicylates which are found in certain vegetables, herbs, spices, fruits and chocolate.

 

Can you be allergic or intolerant to more than one food?

It is possible to have allergies to more than one thing. In addition, it is also possible to be intolerant to certain things and allergic to other things. It all depends on how similar the offending chemicals are in the food or pollen or whatever material you are allergic to. This is called cross-reactivity, so if you have an allergy to a food, you can react to another substance (not necessarily another food) if it contains a protein like the protein that causes your allergy in the first place.

For example:

• Cross-reactivity may result in someone who is allergic to prawns also being allergic to shrimps, crab and lobster.
• Quite often peanut allergic people are also allergic to lupin flour.
• Hen’s egg is cross-reactive with other eggs and cow’s milk is cross-reactive with milk from goats and sheep.
• Someone with a wheat allergy can also be allergic to rye and grass pollen.
• Some cross reactions are less obvious: an allergy to house dust mites may lead to an allergy to shellfish (molluscs and crustaceans) while an allergy to latex rubber increases your risk of becoming allergic to certain fruits and vegetables.
• Those who are allergic to pollen, particularly birch or olive pollen, may develop allergic symptoms when they eat hazelnuts, apples, cherries, pears or carrots.

Find out more here: safefood, or here: The Food Safety Authority of Ireland. In addition, you can learn about safe food handling by completing fully online food safety courses developed by eLearn Safety.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

How Do You Stop Food Bacteria Growing

How do you stop food bacteria growing is a difficult question. However, the answer is more straightforward than one would think. Bacteria that cause food poisoning grow at temperatures between 5°C and 63°C (the Danger Zone). This is above refrigeration temperatures and below cooking temperatures. Bacteria grow best at warm temperatures, approximately 25°C to 40°C. By adopting proactive safe food handling practices, this problem can be successfully addressed.

 

How Do You Stop Food Bacteria Growing – Basics

The basics of how to do you stop food bacteria growing are very simple. If food is kept out of the danger zone, either cold at refrigeration temperatures less than 5°C, or hot at greater than 63°C, most bacteria will stop growing, although they do not die. Therefore, food should be kept hot in a hot holding cabinet or kept cold in a refrigerated display unit to prevent any bacteria that may be present on the food from multiplying. Always follow the manufacturer’s instructions for use on the label.

 

Important Guidelines

The following is a list of guidelines that should always be observed:

• Never leave food out on counter tops at room temperature, more than two hours is too long.
• Food should be kept in a hot or cold display unit and not left sitting on top where customers can contaminate the food by handling or sneezing.
• You should have sufficient space to carry out food preparation safely. There should also be sufficient space for food storage.
• Keep hot food hot!
• Keep cold food cold!
• Never use food past its ‘use-by date’ as it could be unsafe, plus it is illegal to do so. Food can be used after its ‘best-before’ date provided that the food is still in a fully acceptable condition. Where this is done however, it is strongly recommended to indicate to the consumer that the food is past its ‘best-before’ date.
• Always ensure good stock rotation for all foods whether stored in a hot cabinet, fridge or dry goods store.

 

Common Food Poisoning Bacteria

The most common food poisoning bacteria:

• Salmonella bacteria. Salmonella are most commonly found in poultry but are also found in pig meat and other foods. Salmonella food poisoning is mainly associated with eating contaminated chicken and eggs and their products.
• Campylobacter has relatively recently been recognised as causing food poisoning and now it exceeds Salmonella as the leading cause of bacterial food poisoning in Ireland. It is present in a wide range of animals and birds and is commonly found on raw poultry meat.
• E. coli O157 and related E. coli are found in the gut of cattle and is mainly associated with eating undercooked minced beef, e.g. beef burgers, but cross contamination from raw meat can transfer these bacteria to other foods. They can cause serious illness and may even result in death.
• Staphylococcus aureus is typically found on the hands and in and around the nose of healthy adults. During food preparation food handlers can easily transfer it on to food.

You can find further useful information on how you can stop the spread of food poisoning bacteria and other food safety relevant information on the FSAI website. In addition, you can learn about safe food handling by completing fully online food safety courses developed by eLearn Safety.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

 

Diversity and Inclusion in the Workplace

Diversity and Inclusion in the Workplace is having a culture that values uniqueness: people of different backgrounds, cultures, genders, and races. Inclusion means inviting diverse groups to take part in company life.

 

Research into Ireland’s Diversity and Inclusion in the Workplace

First-of-a-kind Diversity and Inclusion (D&I) benchmarking for the Irish market has been launched by the Irish Centre for Diversity (ICFD).  It draws from the most comprehensive research into D&I in the Irish market. It involved almost 100 organisations that employ 60,000+ people across both the public and private sectors. Organisations will now be able to compare their D&I performance both at a national level, and against those in similar areas such as Public Sector, Professional Services, Construction and Engineering, Insurance and Finance.

According to the ICFD, data from the research showed that 90% of workers in Ireland felt respected by their colleagues. However, 2 out of 5 employees do not feel their organisation advances equality of opportunity. Furthermore, just 51% of employees believe their organisation neglects diverse groups. In addition, 33% – a third of employees feel that their organisations do not treat everyone fairly.

 

Why are Diversity and Inclusion in the Workplace Important?

There is a significant body or research that outlines clear correlation between diversity and performance. This is because diversity, inclusion and feeling of belonging are interconnected. It is in combination that their true impact emerges. However, it is not only about ‘performance’ and business ‘achievements’. It is also very much about already mentioned – belonging. Belonging is the third critical piece to Diversity and Inclusion. It’s belonging that makes each individual feel accepted for who they are. It is the thing that – a feeling, that will drive personal motivation and satisfaction. It will also ensure keeping the workplace mentally (and possibly physically) healthy.

 

How can we Foster Diversity and Inclusion in the Workplace?

We can foster diversity, inclusion and belonging in the workplace by:

• Ensuring that diverse talent is well represented.
• Strengthening leadership accountability and capabilities.
• Be fair and transparent, enabling equality of opportunity.
• Promoting openness and tackling microaggressions, bias, and discrimination.
• Fostering belonging through unequivocal support for all the ways diversity manifests.

In addition, you can explore the diversity, inclusion, and belonging (DIB) approach by completing eLearn Safety fully-online Diversity, Inclusion, and Belonging course. In this course, topics such as creating a culture of diversity and belonging and avoiding bias are covered.

 

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

This is why we have established Myelearnsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Women in Construction

Women in construction are underrepresented and most frequently found on construction sites in the fields of administrative and technical positions, such as architecture and civil engineering.

According to the CSO, women make up only 5.5% of the workforce in all construction-related sectors in Ireland (compared to 10% EU average).

According to the Construction Industry Federation’s Member Diversity Survey, “without female talent, the industry’s efforts to deliver critical Government housing and infrastructure strategies such as Rebuilding Ireland, the National Development Plan, and the National Planning Framework may fall short.” We must all do more to actively support women in the industry and encourage young women to pursue careers in construction.

 

Benefits of Gender Diversity in the Irish Construction Industry

Despite the low numbers of women in construction, there is evidence to suggest that women participation can bring many benefits to the construction industry. In addition, research has shown that gender diversity leads to improved decision-making, increased creativity, and enhanced innovation.

As a matter of fact, companies with greater gender balance are also more likely to outperform those that lack diversity. In other words, making the case for increased female representation in construction becomes more compelling.

Despite the fact that the construction sector is traditionally known as a male-dominated industry, the low number of women working in construction can be attributed to a number of factors, including:

• a lack of awareness of the opportunities available in the sector,
• a lack of female role models and mentors,
• a perceived lack of flexibility in the industry.

However, there are many initiatives underway to address these barriers and promote the participation of women in construction.

 

Promoting Women in Construction

Some of the projects that promote women in construction by enabling information and education is FEMCON project. FEMCON’s mission is to create innovative vocational education and training tools to help women working in or considering a career in the construction industry advance to visible roles within the industry. The project’s goal is to make the industry more appealing to women, resulting in a greater number of women choosing the sector, creating conditions for positive change, and improving the industry’s gender outlook and quality of life in the male-dominated sector.

Diversity is having a culture that values uniqueness: people of different backgrounds, cultures, genders, and races. Inclusion means inviting diverse groups to take part in company life. But there’s a third critical piece: belonging. It’s belonging that makes each individual feel accepted for who they are. Explore the diversity, inclusion, and belonging (DIB) approach in this eLearn Safety fully online course Diversity, Inclusion, and Belonging. In this eLearning course we will explore the need for diversity, inclusion and belonging in the workplace, how to build a diverse workplace, your role in this, how to check your unconscious bias and also how to take on an ally role.

 

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

This is why we have established Myelearnsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Handling Food Safely

Handling food safely for consumer use is not only a moral obligation – it is a legal one! Each year thousands of people get seriously ill due to food poisoning. Some of these people may die. Those most at risk include the very young, the elderly, people who are already ill and pregnant women.

The spread of food poisoning bacteria can be prevented by good food handling practices and by maintaining good personal hygiene.

 

Handling Food Safely Examples

These are some of the examples of handling food safely:

• Never allow raw food to come into contact with cooked or ready-to-eat foods.
• Store raw foods separately from cooked and ready-to-eat foods.
• Alternatively, store raw food on the bottom shelf in the fridge and store cooked and ready-to-eat food on the top shelves.
• Keep food covered or store it in sealed food containers.
• Wash your hands between handling raw and cooked and/or ready-to-eat foods.
• Use separate work areas, utensils and equipment for preparing raw and cooked/ ready-to-eat foods. If this is not possible, clean and disinfect utensils and work surfaces carefully between these tasks.
• Ensure that your service cloth is kept clean and is replaced frequently.

 

Examples of Good Personal Hygiene

Good personal hygiene is one of the most important principles of handling food safely. These are some of the examples of good personal hygiene:

• Wash hands regularly!
• Did we mention Wash Your Hands regularly!
• Wash your hands thoroughly using hot water and liquid soap:

• • Before starting work.
  • Before handling cooked and/or ready-to-eat food.
  • Before using disposable gloves.
  • After handling raw food.
  • After using the toilet.
  • After handling rubbish.
  • After smoking.
  • After touching your hair or face, sneezing, coughing and using a handkerchief.
  • After performing routine cleaning tasks.

You can watch Hand Washing in the Hospitality video HERE.

 

General Handling Food Safely Advice

The following is general advice on handling food safely:

Be clean and tidy

• Be clean and tidy and wear clean protective clothing such as an apron or overall when handling or serving food.
• Keep hair clean and covered under a cap or hairnet. Long hair must be tied up.
• Keep nails clean and short.
• Don’t wear strong perfume, nail varnish or excessive make-up.
• Restrict your jewellery to a plain wedding band and small earrings.

Treat food with care

• Do not handle food unnecessarily.
  • use tongs where possible.
• Do not pick your nose, lick your fingers, taste food with your fingers, eat, chew gum, cough or sneeze near food that you are preparing or serving.
• Cover cuts and sores with a blue waterproof dressing.
• Inform your immediate supervisor if you have diarrhoea or an upset stomach. If you are ill you should not prepare or handle food but may perform alternative duties until the illness has passed.

 

Food Safety Training

It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity.

For this reason and to learn more about food poisoning and how to prevent it, the eLearn Safety has developed fully online food safety courses. These courses are designed to introduce participants to food safety and hygiene issues. In addition, all courses are based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training at appropriate level.

Afterwards, on completion of any of our food safety training courses, participants will be able to understand their requirements under Irish food safety legislation as well as following best work practices at appropriate level.

Likewise, you can find further useful information on how you can stop the spread of food poisoning bacteria and other food safety relevant information on the FSAI website.

 

Consequences of Poor Food Handling

According to the BBC some 113 people have become ill with E. coli in recent weeks in the UK. Experts believe it is most likely linked to a nationally distributed food item. According to the UKHSA the location of reported cases is as follows:

• 81 in England.
• 18 in Wales.
• 13 in Scotland.
• 1 in Northern Ireland (for this case, evidence suggests that they acquired their infection while visiting England).

At the same time, in Ireland the Food Safety Authority of Ireland (FSAI) today reported that nine Enforcement Orders were served on food businesses during the month of May for breaches of food safety legislation.

Some of the reasons for the Enforcement Orders in May include: evidence of rodent infestation, including dead rodents in multiple areas, including under a fridge and under shelves on the shop floor; raw fish defrosting at room temperature in a dirty container on the floor of the kitchen area; accumulation of dirt, cobwebs and dead insects on floors; inadequate cleaning and a build-up of waste stored in a room next to toilets with foul odour and flies present; no hot water, soap or paper towels available at the wash hand basin in the staff toilet; absence of an adequate food safety culture particularly regarding training of staff.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Who can be Described as a Food Handler?

According to some reports, many food businesses are unsure who can be described as a food handler.

A Food Handler is anyone who works in any type of business that handles/stores food whether they are full-time or part-time members of staff, seasonal or occasional workers or voluntary staff members.

 

Who can be Described as a Food Handler – Required Competencies

All food handling employees should be competent to handle/manage food depending on:

• their level of responsibility,
• whether they work in a high or low-risk area, and
• the length of time they have been working in a food handling business.

 

Food Handling Levels as per FSAI Guidelines – Level 1

The Food Safety Authority of Ireland (FSAI) has developed food safety training guidelines divided into three levels. We’ll cover the Level 1 here.

The Level 1 specifies the standards expected of employees who have been working for less than three months in a food business. This level is split into two stages.

• Stage I outlines what all employees must be able to demonstrate before they start handling food in food handling premises.
• Stage II outlines what all employees must be able to demonstrate within 1 month of starting to work in food handling premises.

So Level 1, Stage I describes the food safety skills required of staff before they handle food in any food handling premises. Even though food handling staff have had training at this stage, they will require supervision to ensure that they are demonstrating good food safety practices.

You can compare the food safety training with getting a driving licence. The training is the same as driving licence – you need to know the rules before going to the road, or in the case of food safety training, to the kitchen. You need this foreknowledge, but once on the road, or in the kitchen, you must obey traffic signs and road laws, i.e. food safety rules for safe food handling. The training is just a permit to go on the road/to the kitchen and once there you have to follow strict rules to make sure that your environment is safe for you and for those around you.

 

Essential Food Safety Skills at Level 1

The following is a list of the 9 food safety skills that food handling employees should be able to demonstrate before starting to work in a food handling business:

1. Wear and maintain uniform/protective clothing hygienically.
2. Maintain a high standard of hand-washing.
3. Maintain a high standard of personal hygiene.
4. Demonstrate correct hygiene practice if suffering from ailments/ illnesses that may affect food safety.
5. Avoid unhygienic practices in a food operation.
6. Demonstrate safe food handling practice.
7. Maintain staff facilities in a hygienic condition.
8. Obey food safety signs.
9. Keep work area clean.

Having been trained to Stage 1 before starting work, Stage II provides information on what your employees need to know after they have been working in food handling premises for a month.

 

Additional Food Safety Skills at Level 1

The following is a list of the 11 food safety skills to be demonstrated by food handling employees at this stage:

1. Demonstrate legal responsibility in ensuring safe food for the consumer.
2. Recognise how food can be made unsafe by biological, chemical, physical or food allergen hazards.
3. Demonstrate an understanding of cross-contamination and the hygiene practice necessary to prevent it.
4. Explain the difference between high and low-risk activities.
5. Avoid unnecessary handling of food, food utensils and surfaces.
6. Record the temperature of food as required.
7. Keep appropriate food safety records.
8. Keep pests out of the food operation and operate a satisfactory waste disposal system.
9. Take action when aware of unhygienic practices that may put the safety of food at risk.
10. Co-operate with authorised enforcement officers.
11. Check deliveries appropriately.

Remember! There is a legal requirement – Regulation (EC) 852/2004 that all food handlers undertake food safety training commensurate to their duties.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie